I know fondue is kinda a winter thing but this is a picture of us eating fondue in Switzerland in July of 2015. It was 87 degrees out that day and the cheese was hot and sooo delicious! The perfect end to a perfect day of hiking in the alps, oh ya and a cold glass of the local Riesling!
1 garlic clove.
8oz Swiss white wine. Drink and then replenish.
8oz Emmental cheese. Grate without rind
6oz Gruyere cheese grated without rind
2oz Appenzeller cheese grated without rind
1 tsp lemon juice
1 tbsp corn starch
1fl oz Kirsch (cherry brandy) What? Ya I know but it makes the whole thing!
- Cut garlic in half and rub the sides of the pot
- Put wine in pot and heat till steaming, add cheese and lemon.
- Stir Stir Stir, till all the cheeses is melted and starts to bubble.
- Blend corn starch with kirsch to make a paste. Add this slowly to the hot cheese stirring constantly till it comes to a boil and thickens. Don’t over boil, it will turn to string cheese.
- Put fondue on a heat source. I like Sterno, its even blue flame keeps it warm without overheating and separating the oil from the solids;)
- EAT IT NOW. It is time sensitive, with bread, or for the gluten-intolerant like me boiled potatoes!
Ya Ya Summer Fondue!
I recently went to the Bauhaus exhibit at the Harvard Fogg art museum, a fabulous exhibit anyone interested in design and particularly mid century modern design should definitely go and see. 
Make Me 